carrot poriyal recipe with step by step pics – simple and easy to prepare carrot poriyal recipe. poriyal are veggies based dry dishes from the tamil nadu cuisine. in this carrot fry recipe, initially the carrots are cooked with a few spices. once the carrots are cooked, some coconut is added. the addition of coconut makes a lot of difference in this dish and tastes good too.

poriyals are so easy and quick to prepare that you can easily make them as a quick lunch option or for tiffin-box. any poriyal recipe can be served with chapatis. they also go well as a side dish with a main course of dal, sambar or rasam.

i make poriyals pretty regularly as its easy to prepare and does not take much time. moreover i always have fresh coconut stored in the freezer. so its kind of easy.

since i make poriyals often, i have shared some of them already on website:

to make carrot poriyal, you can either finely chop or grate the veggies. in this carrot poriyal recipe, i have finely chopped the carrots, but you can even grate them. if using grated carrots, then do remember to add less water and the cooking time will also reduce.

saute till the urad dal becomes golden. do stir. also do make sure that the dal does not get burnt.

then add 1 green chili (chopped), 8 to 9 curry leaves. stir and mix.

add 2 cups finely chopped carrots.

add ¼ teaspoon turmeric powder and 1 pinch of asafoetida.

season with salt as required.

add ½ cup water and give a stir.

cover the pan with its lid and simmer on a low flame till the carrots are tender and cooked. do check after every 4 to 5 minutes. if the water dries up in the pan, then you can add some more water.

once the carrots are cooked, then add ⅓ cup grated fresh coconut. if there is some water in the pan, then let it evaporate before adding the coconut. remove the lid and cook till all the water is evaporated.

mix very well and then switch off the flame.

serve carrot poriyal. you can garnish with some chopped coriander leaves while serving.

Notes

tips for making carrot poriyal

recipe can be doubled.

you can use a whole dry red chili instead of green chili.

you can either finely chop or grate the carrots. if using grated carrots, then do remember to add less water and the cooking time will also reduce.

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5. add 2 cups finely chopped carrots. do make sure to chop the carrots in finely chopped small cubes or small pieces, so that they cook fast.

6. add ¼ teaspoon turmeric powder.

7. then add 1 pinch of asafoetida (hing). stir and mix well.

8. season with salt as required.

9. add ½ cup water and give a stir.

10. cover the pan with its lid and simmer on a low flame till the carrots are tender and cooked. do check after every 4 to 5 minutes. if the water dries up in the pan, then you can add some more water.

11. once the carrots are cooked, then add ⅓ cup grated fresh coconut. if there is some water in the pan, then let it evaporate before adding the coconut. remove the lid and cook till all the water is evaporated.

12. mix very well and then switch off the flame.

serve carrot poriyal. you can garnish with some chopped coriander leaves while serving.

dassana

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.